Raw Vegan Chocolate-Rose Brownie

I’ve created many raw vegan chocolate brownies the last few years, but there are hands down the best ones yet I’ve made. They are dense, fudgy, gooey, creamy, crunchy – literally everything you want in a brownie.

Rest assure, these little squares of joy are free from:

  • SOY
  • & GUILT

And for brownie points (see what I did there), they’re quick, cheap and are a crowd pleaser.

What you’ll need:


  • 1 cup raw almonds (presoaked 8 hours, alternatively almond flour)
  • 1 cup + 1/2 cup raw walnuts, roughly chopped + more for topping
  • 2 cups medjool dates, pitted
  • 3/4 cup cacao powder
  • 1/4 cup rose water
  • 1/4 tsp sea salt
  • 1 tbs dried rose petals for topping


  • 1/4 cup almond milk
  • 1 cup cacao powder
  • 2 tbsp coconut oil, melted
  • 1/4 cup Canadian maple syrup
  • 1/4 tsp sea salt
  • 1 tbs rose water



  1. Place 1 cup of almonds and walnuts in food processor until finely ground and set aside.
  2. Add the dates to the food processor and process until small bits remain. Remove and set aside
  3. Add nut mixture, cacao powder, sea salt and rose water back into food processor and while processing, drop small handfuls of the date pieces down into the food processor.
  4. Process until a dough consistency is achieved. Add more dates if the mixture does not hold together when squeezed in your hand.
  5. Add the brownie mixture to a parchment lined dish and before pressing, add remaining 1/2 cup roughly chopped walnuts and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I find wetting my hands with water assists in pressing mixture down into dish.
  6. Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square. This will make the brownies more dense.
  7. Transfer back to dish and place in freezer.
  8. To make the frosting, pour almond milk into small saucepan over the stove until just simmering, then transfer to a mixing bowl.
  9. Immediately add cacao powder to warm milk and loosely cover with a cloth. Allow a couple of minutes for the cacao to melt with almond milk.
  10. Add salt and rose water and stir gently with a wooden spoon, then add coconut oil and mix with a whisk. Set in fridge for 10 minutes to thicken.
  11. Remove from fridge and gradually add maple syrup while whisking until mixture becomes light and fluffy.
  12. Frost brownies generously with frosting. Top with remaining crushed walnuts and rose petals. Slice into 12 even squares.

Makes 12 pieces

Prep time: 20 minutes

Cook: 1 hour

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